What's in Season for June?

June brings many seasonal delights and each region of the US has their own delights, but the following are some stables that are sure to be growing this month across the US.

Radishes
Mushrooms
Scallions
Herbs
Carrots
Cauliflower
Cabbage
Broccoli
Asparagus
Mixed Salad Greens
Lettuce
Spinach
Raspberries*

* Mid- to late-June for colder regions

Highlights for June
The Radish is a root vegetable. The taproot (bulb) is the part most eaten and can be red, pink, white or grey in color. The entire plant is edible and the tops can be eaten as a leaf vegetable. They are categorized into four main types (summer, fall, winter, and spring) and vary in size, color, and shape. Some radishes are grown for seed oil production as a fuel source. Mustard and turnip’s are relatives of the radish. A popular radish from South Eastern Asia is the Daikon.

HISTORY
Radish’s are believed to date back to pre-Roman times in Europe and Asia. Today they are grown and consumed across the world.

NUTRITION
A 1/2 cup serving provides a good amount of potassium, vitamin C, folate acid and fiber. They also have smaller amounts of other B vitamins, calcium, iron, phosphorus and zinc as well as the enzyme myrosinase and sulfurous compounds, believed to protect against cancer.

SELECTION & STORAGE
The radish’s skin should be bright in color with firm roots and crisp white flesh inside. Tops should be bright green and fresh. Avoid dry, wilted, spongy, or rough-skinned radishes. Remove and use radish leaves within 2-3 days as they cause moisture and nutrient loss if left on. Refrigerate radishes wrapped in plastic bags for up to 14 days.

PREPARATION
Radish Recipes: The bulb can be eaten raw, steamed or sautéed in oil. The greens can be eaten raw as a salad green, sautéed in oil or used for stir fries.